Tangy Apple Coleslaw

Jason and I sometimes have very different ideas about a specific dish. Like coleslaw. If you ask me, coleslaw ain’t coleslaw without mayo. The Foodie Groom? He despises coleslaw with mayo. Actually, he despises all coleslaw.

So when he pointed to the TV and said, “Ooh!” I was a little surprised. (That’s how we communicate, a finger point and a few caveman-like grunts.) I think he would eat most vegetables if I threw in some Granny Smith apples

I resisted many, many urges to drop a dollup of homemade mayo into the bowl as I was dressing the coleslaw but blending the dressing creates a creamy-enough-emulsion. The coleslaw and apples stayed tender-crips for the entire 3 days it stuck around. It was good on burgers, sandwiches, and as a side to barbecue chicken. It might have even been good cold, eaten straight from the bowl in front of an open fridge.

So I stand corrected. Coleslaw can be very good coleslaw, even when it doesn’t contain mayo.

Tangy Apple Coleslaw

Crisp, tangy coleslaw perfect for topping burgers or sandwiches.

Ingredients

For the dressing:

3 Tbsp olive oil

3 Tbsp vegetable oil

1/2 cup cider vinegar

1/4-1/2 cup sugar

1 Tbsp Dijon mustard

1 clove garlic

1/4 tsp red pepper flakes

For the coleslaw:

1 medium head green cabbage , cored and finely sliced

2 apples, cored and cut into thin matchsticks (I used a Granny Smith and a Gala)

You’re probably going to disown me for saying this, but I absolutely HATE mayo! Which means…I absolutely love this coleslaw and want to eat it every day for the rest of my life. Possibly. So please don’t disown me.

I would agree and say at first I would not have tried making a coleslaw without mayo! But, this looks really good. I enjoy that sweet crunch in recipes like this. When I make this I might throw some chicken chunks in with it. M-mm. Thanks for the post and if you have time check out my blog sometime